Soup with rice

French "soupe" is a familiar liquid dish, which includes at least half of the liquid (more often water). Most soups are cooked and served hot. In Russian cuisine there is a special kind of soup, which is called rassolnik. It necessarily contains cereals and pickles, as well as cucumber pickle. Prepare soup with rice, pearl barley or other cereal.

Nutrition and nourishment of the first dish give meat ingredients. It can be meat balls - balls from fish or minced meat. But also often used beef, lean pork or poultry.

Recipe 1

This recipe will help to prepare an excellent soup with meatballs, with rice for 4-6 servings. Ingredients:

For meatballs:

• 400 g ground beef;
• 250 g of minced pork;
• ¼ teaspoon of garlic powder;
• ½ teaspoon of onion powder;
• ½ teaspoon ground cumin;
• 2 whipped eggs;
• ½ cup of mozzarella cheese (grated);
• ¼ cup warm water;
• salt.

For refueling:

• ½ cup of onion chopped;
• 2 cloves of garlic, crush with a knife;
• 1 shallots, cut optional;
• 2 medium tomatoes without skin, cut into cubes;
• ¼ cup chopped cilantro;
• 2 tablespoons tablespoons oil.

For soup:

• 10 glasses of (thin) water;
• ½ teaspoon ground cumin;
• ½ cup green beans;
• ½ cup of green peas;
• ½ cup chopped carrots;
• ½ cup of rice;
• 1 cube of beef broth;
• Fresh coriander for decoration;
• 1 avocado for serving (clean and cut into pieces).

Make refueling: in a medium saucepan, heat the oil over medium heat. Add onion and fry for 5 minutes. Spread the remaining ingredients and stew for 10 minutes, stirring occasionally. Pour water, throw a cube of broth, cumin, carrots and put on fire. Stirred. Bring to a boil. Pour peas, rice, beans. Cook for 15 minutes. At this time, mix all the ingredients of the stuffing, form the meatballs, spread them into the soup and continue to cook for about 20 minutes. Spoon the soup with rice on plates, put avocado pieces and decorate with cilantro.

Recipe 2

Low calorie and delicious soup - rassolnik with rice. Ingredients:

• 2 ½ liters of still water;
• 300 grams of lean beef, cut into small pieces;
• 1 tablespoon din of finely chopped dill;
• 3 potatoes of medium size, cut into small cubes;
• 1 onion (medium), cut finely;
• 1 carrot (medium), cut into circles;
• 1 tablespoon sunflower oil;
• 1 cup (faceted) of tomato juice;
• ⅔ a glass of finely chopped pickled cucumbers;
• ⅓ glass (thin) ground round rice;
• pepper;
• salt.

In a frying pan fry beef, add carrots, onions and stew for about 5 minutes. Spread into boiling water and boil for 10 minutes. At this time, in the same pan fry pickled cucumbers, transfer them into a pan with meat and boil all 30 minutes. Throw rice into a pan And potatoes. Cook until ready, pour out the tomato juice and add dill, season with pepper and salt. Bring to a boil and serve hot.

Recipe 3

Light chicken soup with rice and vegetables, which can be welded for future use and frozen in separate portions for storage. Ingredients:

• 1 tablespoon olive oil;
• 1 medium onion, cut finely;
• 2 cloves of garlic, crush with a knife;
• 2 medium carrots, cut diagonally with plastics 1 cm;
• 2 stalks of celery, cut along and cut into slices 1 cm;
• 4 sprigs of fresh thyme;
• 1 leaf of laurel;
• 2 liters of chicken broth (without salt);
• 1 glass of purified water;
• 1 cup of white rice rice long grain;
• 1 ½ cup chopped chicken (boiled chicken breasts);
• Salt, kosher ;
• pepper.

A pan for soup is put on the fire and oil is added. Fry the onions, garlic, carrots, celery, thyme and bay leaf. Stew for 6 minutes, until soft and browned vegetables. Pour chicken broth and water, give a boil. Add rice and chicken, season with salt and pepper. Prepare on medium or low heat, until the rice is soft, 30 minutes. Serve the soup with rice in a hot form.